Emulsifiers for frying margarine

Palsgaard offers a variety of emulsifiers for use in frying margarines. We’ll help you deliver high-quality standard margarines in block form or as liquid margarines. If you'd like them salt-reduced or allergen-free, we’ll take care of that, too.

Let's co-create your next frying margarine

At Palsgaard, we continue to build on the ground-breaking innovations of our founder Einar Viggo Schou, who a century ago revolutionized the margarine industry by inventing the world’s first industrially produced emulsifier, the Palsgaard Emulsion Oil.

Ever since, our application centres and other extensive testing facilities have provided both Palsgaard and our customers with the unique opportunity to experience know-how put to work.

We know that there's much more to creating a frying margarine than simply choosing the right emulsifiers and ingredients. That's why we'll provide you with world-class advice on how to secure exactly the right processing conditions for your production facilities.

Contact us today to order samples of our frying margarine emulsifiers and try them in our extensive library of recipes.

Which emulsifier combination is right for you?

Please don’t hesitate to contact us for advice on which emulsifier will be best suited for your needs. We have compiled a list of our most used emulsifiers for frying margarine below, but we offer many more products than what you'll see here.

Share our expertise in liquid margarine

Liquid frying margarine appeals to consumers because it's easy to use and, with its high content of polyunsaturated fatty acids, has a healthier profile than traditional frying margarine. And its superior frying performance make it a great alternative to liquid oil, too.

Because it's used in many ways, consumers place plenty of demands on its performance – demands that present serious challenges for margarine manufacturers.

Palsgaard has been working with liquid margarine as a concept well before it became a consumer product, so we're truly experts in this area.

Using a combination of emulsifiers and oil absorbers, we can solve just about any challenge you may face, including:

Stability

Oiling out

Viscosity

Splattering

Contact us today for advice on how to get started producing successful liquid margarines.

Emulsifier applications and functionalities in frying margarines

Emulsifiers have different functionalities in margarines and often complement each other, leading to improved product quality:

Mono- and diglycerides (E471) lower the interfacial tension in the water-in-oil emulsion, increase the viscosity of the emulsion so that the tendency to phase reversion is reduced, and prevent the agglomeration of the water droplets. Mixing monoglycerides with different HLB values will create a more stable margarine with good anti-spattering behaviour

Citrem, Citric acid esters of mono and diglycerides of fatty acids (E472c) such as Palsgaard® Citrem 3203 offer an allergen-free alternative to lecithin with good emulsification and anti-spattering behaviour, and can be used in all-purpose margarines also

Lecithin, (E322) is an emulsifier well-suited for frying margarine ensuring less spattering, a good foam and an even browning effect. With both a lipophile and hydrophile part, lecithin helps provide the right balance between stability and instability in the emulsion

Crystal promoters such as Palsgaard® 6111 and Palsgaard® 6118 create the crystal network, giving the oil-absorbing effect that will prevent oiling out and improve the viscosity of the liquid margarine

How would you like your frying margarine?

You may be looking to develop a trans-fat-free margarine. Or a product that’s lower on both fat and costs without compromising frying properties. Perhaps you want to switch from a lecithin to a non-lecithin formulation. Or you may be looking to reduce the salt-content and remove milk solids – and preferably without affecting the spattering effect.

Whatever your goal, you'll need a good emulsifier system, carefully crafted with the right ingredients.

Our technical experts have compiled more than 1,000 multi-parameter trials into a ‘solution-engine’ that can help determine how to achieve and maintain the best possible frying performance.

Learn more about how you can benefit from our trials in this technical article.

Product overview

Palsgaard® Citrem 3203

DESCRIPTION

Palsgaard® Citrem 3203 is an emulsifier in powder and pellet form. Due to its multi-functional behaviour, Palsgaard® Citrem 3203 is used in a wide range of products such as water-in-oil emulsions such as frying and table margarines.

KEY FEATURES AND BENEFITS

Reduces the surface tension between water and the fat phase

Facilitates and stabilises the water-in-oil and oil-in water emulsion during emulsification and processing

ADDITIONAL INFORMATION

Palsgaard® 3237

DESCRIPTION

Palsgaard® 3237 is a mixture of mono- and diglycerides of edible fatty acids, IP-lecithin, and citric acid esters of monoglycerides in pellet form. Due to its multi-functional properties, Palsgaard® 3237 can be used as emulsifier for table margarine with low salt content.

ADDITIONAL INFORMATION

Palsgaard® 3245

DESCRIPTION

Palsgaard® 3245 is a mixture of mono- and diglycerides of edible fatty acids, sunflower lecithin and citric acid esters of monoglycerides in pellet form. Palsgaard® 3245 can be used as an emulsifier for table margarine with low salt content and milk solids or without salt and milk solids.

ADDITIONAL INFORMATION

Palsgaard® 6111

DESCRIPTION

Palsgaard® 6111 is an all-vegetable, trans-free and non-GMO, fully hydrogenated triglyceride with crystallising properties, special oil-absorbing properties and effect on emulsion stabilisation. Palsgaard 6111 is available in powder and pellet form.

ADDITIONAL INFORMATION

Palsgaard® 6118

DESCRIPTION

Palsgaard® 6118 is an all-vegetable, trans-free and non-GMO triglyceride with special oil-absorbing properties in pellet form. Palsgaard® 6118 is based on non-hydrogenated vegetable fats, and is especially designed for applications where hydrogenated products are not requested.